Servings
Font
Back
Creamy Chicken Enchilada Soup (Chili’s Copycat Recipe)
4.8 from 27 votes

Creamy Chicken Enchilada Soup (Chili’s Copycat Recipe)

This dreamy Creamy Chicken Enchilada Soup tastes like the kind at Chili’s, only better! It is a simple soup that has a unique flavor thanks to Masa Harina (corn flour). There are no veggies in the soup; instead you make Pico de Gallo and serve it as a generous topping! It’s one of my all time favorite soups!

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 10
Calories: 232 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 teaspoons olive oil
  • 1 large onion diced
  • 1 teaspoon salt
  • 1 & 1/2 teaspoons chili powder
  • 1 & 1/2 teaspoons cumin
  • 2 cloves garlic smashed and minced
  • 5 cups chicken broth
  • 2 cups water
  • 1 cup masa harina
  • 1 (10-oz) can enchilada sauce any kind you like
  • 1 pound processed cheese chopped into 1-2 inch chunks, Velveeta brand
  • 1 pound chicken I love rotisserie chicken, shredded
  • salt
  • black pepper
  • Pico de Gallo to serve with soup, not optional
For garnish
  • cheddar cheese shredded
  • corn tortilla chips crumbled
  • avocado sliced

Instructions

    Cup of Yum
  1. In a large soup pot, heat 2 teaspoons oil over medium high heat. When it is hot, add the chopped onion. Saute over medium high for about 4 minutes, until the onions are starting to look translucent.
  2. Add 1 teaspoon salt, and 1 and 1/2 teaspoons each of cumin and chili powder.
  3. Add minced garlic and saute for 30 seconds, or until the garlic becomes fragrant.
  4. Add 5 cups chicken broth. I love to combine water with Better Than Bouillon Chicken Base; I use this product every time a soup calls for broth.
  5. In a medium bowl or large measuring cup, add 2 cups of water. Add 1 cup of masa harina gradually, whisking constantly. (This helps avoid graininess.) Add masa mixture to the pot.
  6. Add the can of enchilada sauce and the chopped Velveeta to the pot. Bring mixture to a boil over high heat, stirring every now and then.
  7. Once the soup has come to a rolling boil, reduce the heat to medium low.
  8. Add the shredded chicken. If you just carved a rotisserie chicken, you can add a few larger chicken bones to the pot so that it absorbs the flavor while the soup simmers.
  9. Simmer the soup for 30-40 minutes or until it is nice and thick.
  10. Meanwhile, make the Pico de Gallo, click here for the recipe.
  11. Serve soup garnished with a generous amount of fresh Pico de Gallo, (again, this is a required component of the soup!)
  12. Optional toppings include shredded cheddar cheese, crumbled corn tortilla chips, and avocado slices.

Notes

  • *You can also cook your own chicken if you don't have any rotisserie chicken on hand. Add 1 tablespoon oil to a large soup pot over medium heat. Sprinkle generous salt on 3 large chicken breasts (1 pound raw chicken). Add it to the pot and brown for 4-5 minutes per side, or until they are no longer pink. Remove chicken from pot to a plate and shred with 2 forks. Set aside. Continue with the recipe in step 1 by adding the onions to the pot, only adding a bit more oil if necessary. 
  • Source: adapted from my mother-in-law Kris, who got it from "Top Secret Restaurant Recipes" by Todd Wilbur.

Nutrition Information

Serving 1serving Calories 232kcal (12%) Carbohydrates 22g (7%) Protein 18g (36%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Cholesterol 40mg (13%) Potassium 380mg (8%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 860IU (17%) Vitamin C 11mg (12%) Calcium 296mg (30%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 232

% Daily Value*

Serving 1serving
Calories 232kcal 12%
Carbohydrates 22g 7%
Protein 18g 36%
Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 40mg 13%
Potassium 380mg 8%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 860IU 17%
Vitamin C 11mg 12%
Calcium 296mg 30%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.